grilled swordfish salsa verde


Serves 6     Cooktime 20 minutes 



  • swordfish steaks (6–8 ounces per person)
  • 1 1/4 cups extra virgin olive oil, divided
  • 1/3 cup plus 2 teaspoons fresh lemon juice, divided
  • 1/4 cup finely chopped fresh cilantro
  • 2 teaspoons finely minced garlic, divided
  • 1/4 teaspoon kosher salt plus more, to taste


  1. In a small bowl, whisk together a marinade of 1/2 cup olive oil, 1/3 cup lemon juice, 1 teaspoon of the minced garlic and 1/4 teaspoon of salt. Place the swordfish in a plastic container and toss with the marinade, to coat. Leave to marinate for 30 minutes.
  2. To make the salsa verde, place the chopped cilantro, 1 teaspoon garlic, 2 teaspoons of lemon juice in a small blender. Gradually pour in the remaining 3/4 cup olive oil while whisking. The salsa verde can be made several hours ahead and refrigerated, covered. Bring to room temperature before using.
  3. Preheat the grill to medium-high. Grill the fish for 4 minutes on the first side and 2-6 minutes on side two, depending on the thickness of the steaks. The pink flesh will turn white as the fish cooks. To prevent over-cooking, check the fish after it cooks for 1 minute on the second side and every minute thereafter (make a small cut to check for doneness). When it’s mostly cooked through but still slightly pink in the center, it’s ready to come off the grill. Transfer it to a platter, tent it with foil, and leave it for 5 minutes to finish cooking in the gentle heat under the foil.
  4. Serve immediately with the salsa verde spooned on top.


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